Like many other communities in France, the town of Annecy had few Jews living there until the late 1950s. Then, one day, the town’s mayor assembled the Catholic archbishop, the head of the Protestants, and the leader of the tiny Jewish community, who happened to be my relative Rudi Moos (see page 3), and asked them to welcome emigrants from North Africa. Rudi sponsored about forty Moroccan, Tunisian, and Algerian Jewish families and built a synagogue in this town that had none. Cécile Zana and her husband were one of these families. They left Tunisia and went first to the Congo, and then, in 1968, to Annecy, where they live today. And, perhaps not surprisingly in this small Jewish world, Cécile’s daughter married Rudi’s grandson. Cécile showed me how to make this delicious spring dish with lots of parsley and peas.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.